Chocolate Salted Caramel

Patrick Meyer


A special dark chocolate cake filled with caramel topped with caramel frosting and dipped in ganache with a pinch of sea salt on top.


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1 Hr
25 Min


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1 1/2 c
all purpose flour
1 1/2 c
granulated sugar
1 1/2 tsp
baking soda
3/4 tsp
baking powder
1/4 tsp
3/4 c
hershey's special dark cocoa powder
3/4 c
boiling water
large eggs
3/4 c
low-fat buttermilk
3 Tbsp
vegetable oil
1 tsp
pure vanilla extract


1 jar(s)
prepared caramel
fine sea salt


2 c
butter, at room temperature
6 c
powdered sugar
2 tsp
pure vanilla extract
3 Tbsp
1 jar(s)
prepared caramel


2 c
semi-sweet chocolate chips
1 1/3 c
heavy cream


fine sea salt

How to Make Chocolate Salted Caramel


  • 1Preheat oven to 350°F and line muffin tin with paper liners.
  • 2In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt until combined; set aside.
  • 3In another large bowl combine the cocoa and the hot water; add the eggs, buttermilk, oil and vanilla and beat until combined.
  • 4Add the dry ingredients into the wet ingredients and mix until smooth.
  • 5Scoop batter into prepared pans and bake for 20-22 minutes or until tops spring back when touched; remove from pans and allow to cool completely before frosting.
  • 6In a standing mixer fitted with a paddle, mix together sugar and butter. Mix on low speed for 2 minutes then increase speed to medium and beat for another 3 minutes. Pour in vanilla, milk, and caramel. If needed, adjust frosting to a pipeable consistency, if the frosting is too stiff and milk. If the frosting is to loose add powdered sugar.
  • 7Using the end (handle) of a cooking spoon. Place a hole going halfway down the center of each cupcake. Dip end/handle in water every 3 cupcakes.
  • 8Fill these holes with caramel to the top. Sprinkle lightly with sea salt.
  • 9Place a star tip in your piping bag. Fill piping bag with frosting. Frost each cupcake with a Gigi's swirl, creating 3 layers of frosting.
  • 10Place cupcakes in the freezer for 15-20 minutes. Mix the semi sweet chocolate chips and the heavy cream in a double boiler. Stir constantly until all the chocolate chips are melted. Pour the ganache into a narrow container, and dip the cold cupcakes to cover 1/3 of the frosting. Bring the cupcakes to room temperature. Sprinkle each cupcake with sea salt.

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